lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, February 27, 2015

Veal Strips in White Wine and Cream Sauce

Veal Strips in White Wine and Cream Sauce
This sauce was incredible, rich and smooth, I could have put it on everything on my plate (and I did.) Miss F enjoyed the veal, but she wasn't a fan of the sauce. As a kid, I had the same creamy sauce aversion. My waistline would probably be a lot smaller if I had kept that aversion into adulthood. This is a really easy quick meal, I serve it with potato Rosti and peas, the whole thing was ready in 30 minutes.  The recipe came from
Veal Strips in White Wine and Cream Sauce

3 tablespoons butter
1 tablespoon vegetable oil
¾ pound veal scallops, sliced ¼ inch thick and cut into strips about 2 inches long and ¼ inch wide
1 ½ teaspoons finely chopped shallot
¼ cup dry white wine
½ cup heavy cream

In a 10 to 12 inch skillet, melt 2 tablespoons of butter with the oil over high heat. When the foam subsides, drop in the veal, tossing constantly for two minutes. Transfer to a sieve set over a bowl. Add the remaining tablespoon of butter to the pan, when melted, add the shallots and cook for two minutes. Add the wine and bring to a boil. Add the cream and the veal juice from the bowl, reduce the heat to medium and simmer for 8 to 10 minutes, stirring constantly. Salt and pepper to taste. Return the veal to the skillet, simmer over low heat for 2 to 3 minutes and toss to coat in the sauce. Serve.
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